1. Mix dry ingredients, add water, whisk until clumps are gone.
2. Put in pot with margarine, and heat on medium until hick.
This is a very thick sauce as it is best suited for things like alfredo, macaroni and cheese, etc. It shouldn't get as thick as mashed potatoes, though, so be careful. You can add more water if you make it too thick, but it's supposed to be pretty thick.
Mixing salsa with this for nacho cheese with chips is great; adding onion powder and extra margarine works great to use in a scalloped potato recipe; extra garlic, margarine and parsley for alfredo. Try scoops of it on vegan pizza. '

This recipe is so easy & delicious. I substituted cornstarch for the flour, but the rest stayed the same - delicious! Then I mixed in some blazing inferno chili (that I made by accident! Wish I knew how hot chipotle peppers were before I dumped in the whole can... ) and it salvaged the chili - made an AWESOME nacho dip

I've been making a version of this sauce for years and years! So cool to see it here. I usually double the recipe as it's sooo tasty, great for pasta, or my favorite--to dip hot pretzels in! When I first made it, I never had dry mustard, so yellow or brown mustard worked just fine. :) Thanks so much for the recipe being here, because I'd lost my copy that I had written down and I have some pretzels that are begging to be dipped in some vegan "cheese" sauce!